pumpkin pie bars

Pumpkin Pie Bars

Dive into the fall season with delicious Pumpkin Pie Bars made with gingersnaps, pumpkin, and plenty of great flavor! These bars make a fabulous grab-and-go dessert.

Prep: 10Cook: 45Total: 55 minutes
Yield 12 bars 1x



  • 30 gingersnaps
  • 7 tbsp melted butter
  • 1/4 cup coconut sugar (sub brown sugar)
  • pinch salt


  • 1 15oz can of pumpkin
  • 2 eggs
  • 2/3 cup coconut cream (from can)
  • 2/3 cup coconut sugar
  • 2 tbsp arrowroot (or cornstarch)
  • 2 tbsp pumpkin pie spice
  • pinch salt


  1. Preheat oven to 350F. Grease 8×8 baking dish with nonstick spray and parchment paper.
  2. In a food processor, blend gingersnaps until small crumb. Add in butter, coconut sugar, and salt and blend until well combined.
  3. Press into bottom of baking dish, patting down firmly with bottom of glass or hand. Bake for 8 minutes and let cool.
  4. In a food processor, add all filling ingredients. Blend until combined, scraping down sides as needed. Alternatively whisk by hand until smooth.
  5. Pour filling ingredients over cooled crust. Bake for 40-45 minutes or until no longer jiggly in middle. Let cool on counter for a few hours, then transfer to fridge to cool at least 4 hours before cutting into.
  6. Top with whipped cream! Enjoy.
Author: ErinCategory: dessert, fall, pumpkinMethod: ovenCuisine: American